Preheat oven to 325°F.
In a food processor pulse the wafers into a fine meal. Pour into a medium sized bowl and add in the melted butter. Mix to combine. Should resemble wet sand.
Place a 9-inch tart pan with removable bottom onto a baking sheet for easy handling. Evenly press the wafer mixture into the pan, making sure it comes up on the sides.
Bake for 5 minutes.
In a medium sized bowl combine the pumpkin puree, evaporated milk, eggs, brown and granulated sugar, cornstarch, cinnamon, ginger, cloves, allspice, nutmeg and salt. Whisk to combine, making sure no lumps are left.
Pour into the pie shell and bake for 45 minutes or until set in the middle.
Let cool fully in the fridge.
Before serving whip the cream and powdered sugar together until stiff peaks form. Pile high on the cooled pumpkin tart and lightly sprinkle with the black salt. Serve.
Recipe Courtesy of Megan Mitchell